Beet And Red Cabbage Salad - cooking recipe

Ingredients

1/2 cup green lentils or 1/2 cup brown lentils
kosher salt
4 ounces bacon, thick sliced and cut crosswise into 1/4-inch pieces
1/2 cup olive oil
3 tablespoons fresh lemon juice
fresh ground black pepper
1 1/2 lbs beets, cooked and cut into wedges (or half moon slices)
1/2 cup fresh parsley
1/2 lb red cabbage, sliced 1/2-inch thick and 2-inch pieces
1/4 lb green leaf lettuce, torn into large pieces
1/4 lb blue cheese (1 cup)

Preparation

Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
Drain lentils, run under cold water, and drain again; set aside.
Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
Toss, season with salt and pepper, and top with bacon and bleu cheese.